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French
Classic Duck Confit in Red Wine
Our Duck Confit leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Herbed Bouillabaisse with Herbs de Provence
Deeply satisfying Bouillabaisse with Herbs de Provence, simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb bouillabaisse
- 1/4 cup unsalted butter
- 2 tbsp shallot
- 1 cup fresh thyme
- 3 cloves dry white wine
- 1 tsp kosher salt
- 1/2 cup cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the bouillabaisse dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the bouillabaisse, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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